Corn and Chicken Dinner

Total Time

Prep: 10 min. Cook: 35 min.


8 servings

Updated: May. 24, 2023
My interests are reading, gardening...and growing most of the ingredients I use in this dinner! There's something for every taste in this recipe. It would be great as a meal-in-one dish for a picnic or a reunion. My husband is a farmer, growing mostly grain. We have a daughter and a son, 14 and 13. All three of them became "fans" of this meal from the start!


  • 3 pounds chicken legs and thighs (about 8 pieces)
  • 1/2 cup butter, divided
  • 3 garlic cloves, minced, divided
  • 3 ears fresh corn, husked, cleaned and cut into thirds
  • 1/4 cup water
  • 2 teaspoons dried tarragon, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium zucchini, sliced into 1/2-inch pieces
  • 2 tomatoes, seeded and cut into chunks


  1. In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer inserted in chicken reads 170°-175°.
  2. Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside.
  3. Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through.

Nutrition Facts

1 serving: 297 calories, 19g fat (9g saturated fat), 100mg cholesterol, 331mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 21g protein.